A delightful casserole combining tuna, fresh vegetables, and a creamy sauce, perfect for any meal.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Cook the egg noodles according to the package instructions, then drain and set aside.
Don't overcook the noodles as they will continue to cook in the oven.
In a large saucepan, sauté the onion, mushrooms, celery, and garlic until tender.
Cook over medium heat to avoid burning the garlic.
Add the green beans, dill, salt, and pepper to the saucepan and stir to combine.
Fresh green beans add a nice crunch to the dish.
Dissolve the cornstarch in a small amount of milk, then add it along with the remaining milk to the saucepan, stirring constantly until thickened.
Stirring constantly prevents lumps from forming.
Remove the saucepan from heat and stir in the cheese and mayonnaise until smooth.
The residual heat will melt the cheese perfectly.
Fold in the cooked noodles and tuna, ensuring everything is evenly coated.
Be gentle to avoid breaking the tuna chunks.
Pour the mixture into a greased baking dish.
Greasing the dish prevents sticking and makes cleanup easier.
Mix the breadcrumbs with melted butter and sprinkle over the top of the casserole.
Panko breadcrumbs create a crispier topping.
Bake the casserole in the preheated oven for 25-30 minutes or until golden and bubbly.
Let the casserole rest for a few minutes before serving to set.
Serve warm and enjoy your delicious Creamy Tuna and Veggie Bake.
Pair with a fresh salad for a complete meal.
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